Bean fried in cream

Ingredients for Bean fried in cream

Instructions for Bean fried in cream

To prepare the Bean fried in cream recipe, please follow these instructions:

The pearls are browned in the butter in a saucepan over strong heat (make sure the butter is not burnt). Turn and twist them with two spoons to spare the skin. When they are nicely brown pour cognac over and sprinkle with a little salt. At the same time screw down completely to the heat and live, heart and throat come by. The lid is laid on and the whole brushes mildly at approx. 1 1/2 hour. Then the bird is taken up and kept warm. The sauce is said, pour the cream and cook it a little. Stir the cream fry in, let it boil a little and taste with salt, if necessary. A little more cognac and port wine, but not too much. A small can of truffles can be chopped roughly and joined by the waist.

Accessories: Served with potato slices or both, as well as fresh salad.